There are recipes you make once, enjoy, and move on from — and then there are the ones you keep coming back to, week after week. This Mexican-style shredded chicken is firmly in the second category for me. It’s the kind of recipe that works for busy weeknights, weekend meal prep, or feeding a hungry group without breaking a sweat.
I love how the marinade infuses the chicken with smoky, tangy, and savory flavors before it even hits the pan. Once cooked, it’s tender enough to pull apart with two forks, and the crispy browned bits from searing are pure gold. Whether it’s tucked into tacos, piled into a burrito bowl, or eaten straight from the skillet (yes, I’ve done that), this is one of those no-fuss, high-reward meals you’ll want on repeat.
Why You’ll Love This Recipe
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One Recipe, Many Uses – Tacos, burritos, enchiladas, soups, salads… the options are endless.
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Bold, Smoky Flavor – Smoked paprika, cumin, coriander, and lime give it a depth that tastes like it came from your favorite Mexican spot.
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Meal Prep Friendly – Make a big batch, store it in the fridge, and enjoy it in different ways all week.
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Budget-Friendly – Chicken thighs are inexpensive, juicy, and full of flavor.
I first made this when I wanted to create my own burrito bowls at home — a little healthier, a little more customizable, and a whole lot cheaper than eating out. I didn’t have chipotle peppers in adobo, so I leaned on smoked paprika for that deep, grilled flavor. It’s been my go-to method ever since.
Ingredients You’ll Need
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Chicken Thighs – Boneless and skinless for tenderness and quick cooking. You can use breasts if you prefer (see notes below).
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Olive Oil – Helps the marinade cling to the chicken and keeps it moist.
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Smoked Paprika – For that subtle smoky depth.
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Ground Coriander & Cumin – Earthy and aromatic.
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Garlic Powder – Quick and easy flavor without mincing fresh garlic.
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Salt & Pepper – To season everything perfectly.
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Lime Juice & Zest – Bright, tangy freshness that balances the spices.
Tip: If you like heat, swap some smoked paprika for chipotle powder or add a pinch of cayenne.
Step-by-Step: How I Make It
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Mix the Marinade – In a bowl, combine olive oil, smoked paprika, coriander, cumin, garlic powder, salt, pepper, lime juice, and zest.
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Coat the Chicken – Toss chicken thighs in the marinade until well coated. I usually use a glass container with a lid, but a resealable bag works too.
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Marinate – Let it sit for at least 20 minutes. If you can, give it a few hours or even overnight in the fridge for maximum flavor.
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Sear the Chicken – Heat a large skillet over medium-high heat. Cook the chicken 5–7 minutes per side, adjusting the heat if it’s browning too quickly.
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Rest & Shred – Transfer the chicken to a cutting board, let it rest for 5 minutes, then shred with two forks.
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Optional Flavor Boost – Toss the shredded chicken back in the skillet with the cooking juices for extra richness.
Extra Tip: If your skillet is smaller than 12 inches, cook the chicken in batches so it sears instead of steaming.
Ingredient Swaps & Variations
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Citrus Swap – Use lemon or orange instead of lime. If using orange, keep an eye on it while cooking since natural sugars can burn faster.
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No Coriander? – Skip it; smoked paprika, cumin, and garlic are the key players here.
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Make it Spicy – Chipotle powder or cayenne will give it a nice kick.
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Breast Option – Cut chicken breasts into smaller pieces or use cutlets. Sear for less time, then cover the skillet to keep them moist.
Serving Ideas
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Classic Tacos – With avocado, cilantro, and a squeeze of lime.
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Burrito Bowls – Layer over rice with sautéed veggies, black beans, tomato, and avocado.
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Enchiladas – Roll inside tortillas, cover with sauce and cheese, and bake.
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Hearty Soups – Stir into chicken tortilla soup for a smoky protein boost.
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Salad Topper – Add to a bed of greens with roasted corn and creamy dressing.
Cooking Without a Nonstick Skillet
No nonstick? No problem. In cast iron or stainless steel, add a bit more oil to prevent sticking, and make sure the pan is fully heated before adding the chicken. With cast iron, you should feel the heat radiating — if you can’t hold your hand over it for more than a few seconds, it’s ready.
Mexican Pulled (Shredded) Chicken
Packed with smoky spice and bright citrus, this tender shredded chicken is a meal-prep hero. Perfect for tacos, burrito bowls, enchiladas, or simply served over rice, it’s ready in just 30 minutes and bursting with flavor.
Ingredients
- 1½–2 lb boneless, skinless chicken thighs
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Juice and zest of 1 lime
- 2 tablespoons extra-virgin olive oil, plus more for cooking if needed
- Fresh cilantro and lime wedges, for serving (optional)
Instructions
- In a small bowl, combine the olive oil, smoked paprika, cumin, coriander, garlic powder, salt, pepper, and lime zest and juice to create a thick marinade.
- Place the chicken in a shallow dish or resealable bag, then coat thoroughly with the marinade. Cover and refrigerate for at least 20 minutes, or up to 24 hours for maximum flavor.
- Heat a large nonstick skillet over medium-high heat. Add a little oil if needed, then place the marinated chicken in the pan. Sear without moving for 5–7 minutes, adjusting the heat if it browns too quickly. Flip and cook the other side until golden and cooked through to 165°F, about 5–10 minutes more depending on thickness.
- Transfer the chicken to a cutting board and let it rest for 5 minutes. Using two forks, shred into bite-sized pieces. For even more flavor, return the shredded chicken to the skillet and toss with the pan juices before serving.
- Garnish with fresh cilantro and lime wedges, and enjoy in tacos, bowls, or as a flavorful main dish.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 200Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 92mgSodium: 370mgCarbohydrates: 9gFiber: 1gSugar: 5gProtein: 19g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Mexican shredded chicken is one of those recipes that makes you feel like you’ve cooked something special without working too hard for it. The smoky, zesty flavor pairs with just about everything, and the leftovers are as good — if not better — than the first night. Whether you’re making it for taco night, meal prepping for the week, or simply craving something comforting, this chicken will keep you coming back for more.
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